This PowerKraut Salad was Firefly’s first official recipe we shared with folks at Seattle farmers' markets. Since then we’ve added a few things, and the result is a hearty, nourishing bowl of greens, veggies, legumes, nuts, and seeds that make a satisfying meal. We especially love it for lunch because it fills you up without weighing you down. Ruby Red Kraut is our first pick for this salad because of its vibrant, color, but Classic Kraut and Emerald City Kraut are delicious too.
You can find this recipe and lots more in our new cookbook, "Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal."
Makes 4 to 6 servings
- 1⁄2 cup raw pumpkin seeds or slivered almonds
- 1 cup Ruby Red Kraut
- 6 cups slightly packed leafy greens (about 8 ounces)
- 1 large avocado, peeled, pitted, and diced
- 1/3 cup thinly sliced red onion
- 1 cup cooked quinoa
- 1/3 cup crumbled goat or feta cheese (1.5 ounces)
- Salt and pepper
FOR THE DRESSING:
- 1⁄4 cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon or lime juice
- 2 teaspoons honey
Toast the pumpkin seeds in a small skillet over low heat. Stir constantly (they burn easily) until they’re golden brown, 5 to 7 minutes. Set them aside to cool. Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut. Put the kraut with the pumpkin seeds and all the remaining salad ingredients except for the salt and pepper in a large salad bowl, and toss to combine.
To make the dressing, whisk all the ingredients in a small bowl until smooth.Pour the dressing over the salad and toss to evenly coat. Season to taste with salt and pepper, and serve immediately.
*(c)2014 By Julie O’Brien and Richard Climenhage. All rights reserved. Excerpted from Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal by permission of Sasquatch Books.